Serves: 4
Beer-1 Steak Sauce
2 large yellow onions, peeled and roasted in olive oil, salt, and pepper at 325°F (163°C) for about 4 hours
1 Tbs garlic, chopped
2 cup (16 fl oz/473 ml) dark beer
1 cup tamarind paste
2 cup brown sugar
¼ cup (2 fl oz/59 ml) fish sauce
2 Tbs tomato paste
1 orange, zested and juiced
1 cup (8 fl oz/237 ml) red wine vinegar
In a medium saucepan over medium heat, combine all the ingredients. Bring to a simmer, reduce heat to low and summer until reduced by half. Puree and strain through a fine sieve.
Jalapeño Cream Cheese
1 lb (454 g) cream cheese
3 jalapeños, diced with or without seeds (depending on how much heat you want)
1 tsp kosher salt
Combine the cheese, jalapeños, and salt and mix well.
Chuck Burger
Four 6-oz (170 g) patties ground chuck
4 kaiser buns
Season the chuck patties and grill to your liking. Top each patty with 2 tablespoons (1 fl oz/30 ml) of Beer-1 Steak Sauce, then smear each bun with cream cheese. Top each bun with a chuck patty, lettuce, tomato, onion, and pickle (as desired) and serve with Espelette Citric Salt Seasoned Kennebec Fries.
Beer suggestions: For the sauce, a Belgian (or Belgian-style) dubbel such as New Belgium Abbey (Fort Collins, Colorado) or Ommegang Abbey Ale (Cooperstown, New York) is the perfect addition (and pairs well with the burger, too). For a contrasting pairing, you can’t go wrong with your favorite IPA.